INSPECTION REPORT Health Protection MBEK-CLATUJ

PREMISES NAME Westminster House - Food Service		Tel: (604) 538-5291 Fax: (604) 535-2510
PREMISES ADDRESS 1653 140th St Surrey, BC V4A 4H1		INSPECTION DATE November 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gord McNaughton		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two dented cans of food observed in dry storage area, including one can that was severely dented along the seal and contained an acidic food product. Corrective Action(s): Both cans discarded. Ensure food product cans that are not in good condition (e.g. severely dented, bulging, or dented along the seal) are discarded as the food product may potentially be contaminated. If product is to be returned to the supplier, ensure product is set aside in a designated area. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in place at walk-in cooler does not appear to be accurate. Corrective Action(s): Provide a thermometer that is accurate to at least 1 degree C in order to accurately monitor unit temperature. Date to be corrected by: Today. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine health inspection conducted. Kitchen: Walk in cooler at 2 degrees C. Walk in freezer at -20 degrees C. Raw and ready-to-eat food items properly organized. Hot and cold running water, liquid soap, and paper towels in place for hand washing. Equipment and utensils in sanitary condition. Low temperature dishwasher measured 54 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface. Quats sanitizer available at 200 ppm in buckets with wiping cloths and from dispenser. Dining areas / Serveries: Upright cooler at 4 degrees C. Hot holding units at greater than 60 degrees C (no food product). Hand sinks adequately supplied. Ice machine in clean condition. Scoop stored properly. Quats sanitizer available at 200 ppm. General: Temperature and sanitation logs are up to date. No signs of pest activity observed. FOODSAFE requirements met at time of inspection. Permit posted.